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Pesto-Baked Cod with Potato & Pea Crush
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Ingredients
▢
A knob of butter
▢
520
g
boneless cod fillets
▢
4
tablespoons
basil pesto
▢
2
tomatoes
seeded and chopped
▢
700
g
1lb 9oz potatoes, diced
▢
200
g
7oz frozen peas
▢
Finely grated zest and juice of ½ a lemon
Serves 4 | Calories: 481 per serving
Prep Time: 10 mins | Cook Time: 15 mins
Instructions
Preheat the oven to 200ºC (392ºF).
Lightly butter a small ovenproof dish and place the cod fillets inside.
Mix together the pesto and chopped tomatoes, then spoon this mixture on top of the fillets.
Bake for 15 minutes or until the cod is cooked through.
While the cod is baking, cook the potatoes in a pan of boiling water for 13-15 minutes.
Add the frozen peas and cook for an additional 2 minutes or until both are tender.
Drain and return them to the pan.
Add a little butter to the pan and lightly crush the potatoes and peas using a masher.
Stir in the lemon zest and juice, then season the mixture to taste.
Divide the potato and pea crush between four plates and top with the baked cod and tomato-pesto mixture, spooning over any baking juices.
Notes / Tips / Wine Advice:
Enjoy your delicious pesto-baked cod with potato and pea crush!
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Course
Main Dish
/
Vegetables
Diets
Gluten Free
/
Vegetarian